- Number of people : 10
- List of ingredients :

Meat :
- Raw duck foie gras: 600 g

Dry grocery :
- Fine salt: 500 g
- Ground black pepper: 5 g

Liquids :
- Balsamic vinegar: 250 ml
- caster sugar: 50 g

Specific preparation equipment :
- Gauze: 1 piece (large enough to wrap the foie gras)

- Raw foie gras: 600 g x €50/kg = €30
- Fine salt: 500 g x €0.50/kg = €0.25
- Ground black pepper: 5 g x €40/kg = €0.20
- Balsamic vinegar: 250 ml x €10/L = €2.50
- Granulated sugar: 50 g x €1/kg = €0.05
- Gauze: approximately €1 per piece

Estimated labour: ~20 € (preparation + dressing)
Estimated energy (gas/electricity): ~€2

Total cost of materials + labour + energy for 10 people = ~€56
Cost per person = ~€5.60
Recommended retail price with coefficient x3 = ~17 €/person

- Total active time : 45 minutes
- Total passive time : 48 hours

Preparing the foie gras (15 min active / 48 h passive) :
- Ingredients: Raw foie gras (600 g), fine salt (500 g), ground black pepper (5 g), gauze.
- Techniques and tools: Devein the foie gras by gently separating the lobes with a paring knife, then remove the main veins without damaging the flesh too much. Mix the salt and pepper in a bowl. Wrap the foie gras in the gauze and cover evenly with the salt/pepper mixture. Place in an airtight container in the fridge to mature for 48 hours.

Making the balsamic reduction (30 min active / 0 min passive) :
- Ingredients: Balsamic vinegar (250 ml), caster sugar (50 g).
- Techniques and tools: In a saucepan, combine the balsamic vinegar and sugar. Reduce over a low heat until it reaches a syrupy consistency (about 30 minutes). Stir regularly with a spatula to prevent the reduction sticking to the bottom of the pan. Leave to cool to room temperature before use.

- Cut the foie gras into even slices about 1 cm thick using a sharp knife dipped in hot water to ensure a clean cut.
- Arrange the slices harmoniously on a flat plate or slate, spacing them slightly apart for a neat visual effect.
- Using a spoon or pipette, add dashes or dots of balsamic reduction around the slices to create an elegant graphic effect.

- Information : Approximately 300 kcal per portion (10 servings).
- Allergens : Foie gras (product of animal origin).

- Techniques: Make sure the salt is evenly distributed around the foie gras to ensure even maturing. Also, be careful not to reduce the balsamic too much to avoid it becoming bitter or too thick as it cools.
- Presentation: Use micro-herbs or an extra dash of another homemade condiment (such as a light jelly) if you want to add a subtle visual or aromatic contrast while keeping it simple.
- Hygiene : Strictly observe the cold chain for raw foie gras (<4°C). Consume it within 72 hours of maturing, and store the balsamic reduction in an airtight container in the refrigerator for up to 7 days.
- Anti-waste: Reuse the foie gras trimmings to make a mousse or flavoured butter that can be served as an appetiser or with toast.

Coste Group
remy@groupe-coste.fr
groupe-coste.fr